Peppered Mackerel with Sweetfire® Beetroot Couscous and horseradish cream

On to my next - and just as successful, but in a very different way - beetroot concoction for the "So you think you know beetroot" challenge.

This time, I wanted to use the Sweetfire® baby beetroot.  These adorable little baby beets have been infused with a chilli marinade and are just the most delectable mouthful.

So I began pondering on what would go with the chilli effect of the beetroot, not to mention the beetroot itself.  Here’s how the thought processes went :

Initially, my thoughts travelled down the “one leaf of Little Gem, filled with chopped beetroot with horseradish cream and with some smoked salmon on top” avenue, only to wonder how that could be translated into a full-size main course dinner.

Financially, smoked salmon for dinner was out, so I went sideways and wound up with peppered smoked mackerel.

In order to make it more of a main course, I jettisoned the lettuce leaves and pondered on carbohydrates.  So many forms of carbohydrate – pasta, potato and bread – just didn’t fit.  Then I remembered couscous.

So, I had couscous, with quartered baby beetroot.  Needs something to cool that chilli – aha!  Cucumber, peeled and de-seeded.  Couscous needs strong flavourings, so what about herbs?  What would go with mackerel and beetroot?  Fish always likes dill, so we’ll have some of that.  What about something else, to balance the earthiness?  Parsley, in this connection, would be a bit dull.  Hmmn .. how about mint?  Yes, mint!  Goes well with fish and cucumber and won’t fight with either the dill or the beetroot.  Maybe some red onion, to provide a sweet savouriness and lemon juice for balance.

One problem – I’ve not included the horseradish.  Hmmn, ponder ponder.  Well, I’ve got smoked fish and couscous but nothing particularly juicy or dressing-like.  Horseradish sauce alone is too strong.  How about if I were to let it down with a little Greek yoghurt?  Yes!  Then it would go not only with the fish, but also as a little dressing for the couscous – but not over the couscous, just by the side with some salad leaves.

Done!

In this way, the Peppered Mackerel with Sweetfire® Couscous and horseradish cream, was born.  We ate it for dinner on Tuesday last and it was utterly scrumptious.  It would work with just ordinary beetroot in natural juice too – just add a pinch of chilli flakes!

Hubby reckons he has never had a nicer accompaniment to Smoked Peppered Mackerel and I think he's got a point, there.

Everything was just perfect.  The oiliness of the mackerel was cut through by the chilli and lemon juice.  The flavours were enhanced by the horseradish.  The herbs provided the depth of flavour and the mint danced across your tongue.  If anything, the cucumber and dill took something of a back seat, however, I'm quite sure that without them the cooling elements of the couscous would be compromised and you'd sure notice that they weren't there - even if you didn't notice particularly, that they were!

Now, I've just got to prepare myself for a visit to Tesco or Waitrose in order to source some more Sweetfire® Beetroot and reproduce the recipe.  Get the blinkers out!

PEPPERED MACKEREL WITH SWEETFIRE® BEETROOT COUSCOUS & HORSERADISH CREAM  (serves 2)

Ingredients :

150g couscous

150ml vegetable stock

3 tbsp low fat greek yoghurt (I used 2% Total)

2 tsp horseradish sauce

210g pack Sweetfire® baby beetroot, cut into quarters or small dice

2 inch piece of cucumber, peeled, de-seeded and diced small

20g fresh dill, chopped

20g fresh mint, sliced gently into small pieces

small red onion, finely chopped

1 lemon, juiced

2 tbsp olive oil

250g pack peppered smoked mackerel fillets.

Method :

1.  Put the couscous into a large bowl, pour over the boiling vegetable stock, give a quick stir and cover with cling film.  Set aside for 10 minutes in a cool place, to encourage it to cool.

2.  Mix the horseradish sauce into the greek yoghurt and taste for seasoning.

3.  When the couscous has absorbed all the stock, uncover, give it a good fluff up with a fork and leave to cool.

4.  Once the couscous is cool, add the cucumber, herbs, onion, lemon juice and oil and toss well to ensure everything is mixed through.

5.  As the last thing, and to prevent the beetroot colouring the entire bowl of couscous, add the chopped beetroot and give a quick stir through.

6.  Serve by placing the couscous onto the plate, followed by the flaked smoked peppered mackerel and a dollop of the horseradish cream.  I also served some salad leaves.

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A Beetroot health fact!

Research has shown that beetroot can help reduce blood pressure as well as its associated risks such as heart attacks and strokes. This is because the high content of nitrates in beetroot produce a gas called nitric oxide in the blood which widens blood vessels and lowers blood pressure. A daily dose of 250ml of beetroot juice or 1 to 2 cooked beetroot (approx. 100g) can help dramatically reduce blood pressure and its associated risks.

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Meal planning for a sudden summer : w/b 27.9.11

Where has all this lovely weather come from?  *blink*

Just this time last week, I was shivering under several layers of clothing whilst writing blog posts for Rhubarb & Ginger and resisting putting the heating on!  Now, I'm sitting here with the window open beside me, perfectly comfortable again.

So all of this made meal planning for this week a bit tricky.  I didn't much fancy sitting in a hot kitchen for hours making hot meals, but the natural cautiousness borne of mistrust of the weather forecasters made scheduling light salads unlikely.

There is one other change to the parameters for scheduling, which is that I am now no longer working at the Hotel Piccadilly.  It was with very great regret that I handed in my notice last week, due to the onward march of my arthritis and accompanying pain.  Coincidentally, I also discover that I am suffering with cellulitis (which has nothing to do with cellulite, interestingly) in my lower legs - which is also causing huge amounts of discomfort.  I'm now on some big antibiotics which have stopped my legs appearing to be horribly sunburned (thank goodness), but the itching (which just about drove me mad) is slow to leave.  I could do the work okay, it was just getting there, getting up the stairs, sitting for four hours and then reversing the whole procedure, that I couldn't do.

So the upshot of all this is that now Hubby can choose which days he wants to cook on - and it also means that I'll be here more to be able to do some prep. in the afternoons, if necessary.

Here's how this week is hoping to shape up :

Tues : Pizza for boys, Peppered Mackerel & Sweetfire® beetroot couscous

with horseradish cream for us adults

Wed : Spicy chicken pittas with salad

Thur : Tenderstem broccoli & Goat cheese tart with zesty beetroot salad

Fri : Tortellini with garlic bread

Sat : Chicken Caesar Salad

Sun : Pot roast bacon, accompaniments depend on the weather

Mon : Sausage, mash and baked beans.

I've been just busting to tell you all about the Smoked Peppered Mackerel and Sweetfire® beetroot couscous that we had on Tuesday, but as I try to keep the blog postings in chronological order according to the menu plan, I had a couple of postings to get through before I could - and that includes this one!  So, watch out for the next blog post - oh, but it's a good one!

Wednesday's Spicy chicken pittas unfortunately got stamped all over by Son & heir volunteering to help with a school open evening.  We wound up grabbing a quick burger (or a sweet chilli wrap, in my case) and back to school.  However, because the chicken is marinading (in lime juice and curry spices - mmmn!) hubby and I will have a (hopefully) spectacular lunch today.  I'll let you know!  lol

Which of course, begs the question about whether we'll have room for the Goat's Cheese tart and zesty beetroot salad for dinner tonight.  Hang on a minute - Tenderstem broccoli and Goat's Cheese in a filo pastry base?  Yes, I think we'll find room.

Tomorrow's tortellini is hubby's night to cook and before you all get excited and think he's making his own tortellini, stop right there because he's not.  It's good old shop bought, put into a home-made sauce (which hasn't been decided on, until we decide which flavour tortellini we're getting).  I haven't had filled pasta of any type in probably two years, so it will be a nice diversion from the norm!

I understand from the weather forecast that Saturday is going to be the hottest day of the week, so hence I've scheduled a Chicken Caesar Salad, as a method of self-preservation.  The chicken will cook in the oven and the rest is a simple case of assembly, with a bit of grating and whisking involved.  I should be able to manage that, even if the temperatures are in the high twenties!

Sunday is another "left open to eventualities" dinner.  The one bit we can be sure about, is the pot roast bacon, which I'll do in the slow cooker.  As to whether we have a salad, or a courgette bake, or roast vegetables with it, is all dependent upon what the weather forecast for Sunday is likely to be!

Monday brings hubby back to the helm in the kitchen and he's doing our ultimate family favourite of sausage and mash.  I suspect we'll wind up just having baked beans with them, but that tends to depend on how creative hubby is feeling at the time, what vegetables we have left in the fridge and how hot the kitchen is likely to be!

Oh, and speaking of hubby being creative - we've a new toy to play with!  We bought an ice cream maker (on special offer at Comet).  So far, he's made a Salted Caramel ice cream which is truly To Die For, but doesn't really suit his diabetes, so next he's exploring frozen yoghurt, so that at least he gets the chance to eat some of his creations!

I dare say I'll be blogging the Salted Caramel ice cream, as it is just SO gorgeous, it has to be shared.

Incidentally, I just just give over a line or two to hubby's Sausage Plait that he made at the end of last week.  I thought it was yummy, son & heir agreed with me, however hubby wasn't keen on it at all, so I won't be passing on the recipe.  He says he's sure he can improve on it, at which stage the recipe can be passed on - which is fair enough.

He mixed Cumberland sausagemeat with caramelised onion, sage, pepper and apple which he'd finely diced.  I thought it was as nice cold with chutney the next day as it had been the previous night, with hash browns and salad!  If this was the less-than-good version, then I'm looking forward to the improved version!

  

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